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Cappuccino Cupcakes

 Cappuccino Cupcakes
A dusting of cocoa powder deliciously tops off these pretty cupcakes. They're so scrumptious, no one ever guesses how easy they are to make.—Carol Forcum, Marion, Illinois
17 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup instant coffee granules
  • 1/2 cup hot water
  • 2 eggs
  • 1/2 cup prune baby food
  • 1/4 cup canola oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups reduced-fat whipped topping
  • Additional baking cocoa

Directions

  • In a bowl, combine the flour, sugar, cocoa, baking soda and salt.
  • Dissolve coffee granules in hot water. In a large bowl, whisk the
  • eggs, baby food, oil, vanilla and coffee mixture. Gradually stir
  • into dry ingredients just until moistened.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-20 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • Just before serving, frost cupcakes with whipped topping and sprinkle

2 of 2

Cappuccino Cupcakes (continued)

Directions (continued)

  • with cocoa. Refrigerate leftovers. Yield: 17 cupcakes.
Nutritional Facts:Nutritional Analysis: 1 cupcake equals 190 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 152 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.